Homemade Broccoli Tots (Better Than the Freezer Aisle!)

Broccoli tots are a new staple of the freezer aisle, but making them at home is actually easier than you realize! With a handful of accessible, healthy ingredients, you can bakebroccoli tots that are soft on the inside and crispy on the outside. And…they kind of taste like broccoli tater tots!

Easy Homemade Broccoli Tots

This recipe comes together in the food processor, which quickly turns rice, broccoli, egg, cheese, and breadcrumbs into a batter. Once you use a tablespoon measuring spoon to portion out the tots, all that’s left is for them to bake up in the oven. These are great right out of the oven and my kids like them dipped in ketchup. (Okay, the little one often uses one as a way to eat ketchup on its own, but that’s probably to be expected from a toddler!

How to Make Homemade Broccoli Tots Step by Step

To make this recipe, here’s what you’ll need to do:

Prepare your rice or plan to use leftovers. Gather the rest of the ingredients including broccoli, shredded cheese, Parmesan cheese, breadcrumbs, and egg.

Chop the broccoli into small pieces. Steam or boil a kettle of water and pour over broccoli in a heat-safe bowl. Let sit for about 5 minutes to soften.

Drain the broccoli well.

Add the ingredients to a food processor and grind into a uniform batter.

Portion out tots onto a parchment-lined baking sheet. Using a 1-tablespoon size measuring spoon is an easy way to do this step.

Bake and serve warm!

Are these homemade broccoli tots healthy?

These broccoli tots have fiber from the rice and broccoli, a little protein from the eggs, and cheese, and are made with recognizable ingredients so you can be sure that your toddler is getting the good stuff. Plus, they are an excellent way to use up leftover rice and broccoli should you have some lingering in the fridge!

Frozen Broccoli Tots

You can make these veggie tots ahead of time and store them, once cooled, in the freezer. To serve straight from the freezer, simply warm in a 375-degree F oven for 8-10 minutes. They’ll crisp right up in no time at all for a quick toddler dinner.

Are there any tricks to making really good homemade broccoli tots?

The only trick to this recipe is to make sure your rice is very soft and fully cooked. This will ensure that the interior of the tots is soft and easy to chew, while the exterior gets a little crunchy. I like to use rice instead of potatoes since it’s a little easier to work with and it’s such a good use for leftover rice. A short grain rice works best here, but you can use brown or white rice, depending on what you have and your preference. I like this short grain brown rice from Lundberg.

Dairy-Free Broccoli Tots

To make these without cheese, simply omit the shredded cheese and the Parmesan and use just 1 egg instead of 2. (You will get a slightly smaller batch of 14 tots.) You can try adding a tablespoon of nutritional yeast if you want to add a little more savory flavor.

Gluten Free Broccoli Tots

To make this recipe gluten-free, simply use gluten-free breadcrumbs. I like the flavor and texture of Ian’s breadcrumbs and have used both the regular and Italian-flavors.

Egg-Free Broccoli Tots

To make this recipe egg-free, simply omit the egg, use 1 cup grated cheddar cheese and add 1 tablespoon coconut oil. This creates a nice mixture that holds together really well without the need for an egg to bind it! Do be sure to grind everything well to help with the consistency. And know that these are a little softer in the center and need to be baked a smidge longer at closer to 30 minutes.

Ingredients

Instructions

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

Bring a kettle of water to a boil and pour over the broccoli in a heat-safe bowl. Let sit for about 5 minutes. Drain well.

Add the broccoli, rice, cheese, Parmesan, eggs, and breadcrumbs to the bowl of a food processor. Grind very well to make a uniform batter. Portion into 1-tablespoon size ovals and place on the prepared baking sheet. Bake for 25-27 minutes or until firm to the touch and lightly golden brown. Let cool slightly and serve.

Notes

Store leftovers in an airtight container for 3-5 days. Reheat in a 375-degree F oven for 6-8 minutes to get them warm and crunchy.

To make dairy-free Broccoli Tots, omit the cheese and use just 1 egg. Bake as directed. (Makes about 14 tots.)

To make egg-free Broccoli Tots, omit the eggs. Use 1 cup shredded cheese and add 1 tablespoon coconut oil. Bake as directed, leaving them in the oven for 27-30 minutes. (Makes about 19 tots.)

It adds flavor and it helps the batter hold together. There is a dairy-free option though: To make dairy-free Broccoli Tots, omit the cheese and use just 1 egg. Bake as directed. (Makes about 14 tots.)

My 18 month old loved these. And so did I 😀
We ate with out ketchup at first, but ketchup brings them to the next level of yumminess haha!
These will be a staple in my freezer. Going to double/triple batch next time and may try potato like a comment or said.
Thank you!

Loved this recipe thanks. So easy to make. Used tasty chedder instead of mozarella/parmesan (because that’s what I had in the fridge). My 20month ate 2 immediately they had cooled enough, the cheese flavour did the trick, didn’t even need to add ketchup 😉 So pleased to be extending his diet. Fingers crossed he likes them even when they’re not as fresh. Looking forward to trying some of your other recipes. Thanks.

Hello
Thank you for the recipe. I am looking for meals to prep in advance so I can defrost and put her backpack for her lunch. The question is can this be eaten cold? I am not sure her in home childcare will use the oven to warm just few of them.

I am trying to find few ideas meal packed with veggies so I can freeze and defrost for her lunch (she is 21months). Either to be warm up in microwave or hot water.
I am Not sure how this broccoli tots taste cold…

Yup! You can make these veggie tots ahead of time and store them, once cooled, in the freezer. To serve straight from the freezer, simply warm in a 375-degree F oven for 8-10 minutes. They’ll crisp right up in no time at all for a quick toddler dinner.

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